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vettha kozhambhu

Vathakozhambu is a famous dish of Tamilnadu and it is cooked by Iyers of Kerala too. But when it comes to Kerala, it is cooked in a slightly different way from what is followed in TN. Here is the version cooked at most of Palakkad Iyer homes.

Wash and pressure cook tuvar dal with water. Add little turmeric and 1/2 tspn of oil. Adding oil helps cook dal mushy.
Soak tamarind in a cup of warm water for 10 minutes.
Extract the tamartind juice. Add 1/4 tspn turmeric,1 tspn of red chilly powder, 1/4 tpn of hing and salt.
Let it simmer till the gravy thickens.
Mash the cooked dal and add half cup of water.
Stir in the cooked dal and water to the thickening gravy.
Bring to a boil.

Seasoning

In a pan, add a tablespoon of gingely oil, add mustard seeds. When mustard seeds splutter, add chundakka vathal. When chundakkai is fried, pour the seasonings over the cooked gravy and garnish with curry leaves.

Serve with hot rice with a teaspoon of homemade ghee and roasted papad. Its simply divine. Mezhukkuparatti ( Stir fried vegetable like raw banana and yam) is also an excellent side for vethakozhambu

Yummi dish...
today at any cost, i have to make this and taste..
Thanks nachi ji for vethakuzhambu

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Vathakozhambu is a famous dish of Tamilnadu and it is cooked by Iyers of Kerala too. But when it comes to Kerala, it is cooked in a slightly different way from what is followed in TN. Here is the version cooked at most of Palakkad Iyer homes.

Wash and pressure cook tuvar dal with water. Add little turmeric and 1/2 tspn of oil. Adding oil helps cook dal mushy.
Soak tamarind in a cup of warm water for 10 minutes.
Extract the tamartind juice. Add 1/4 tspn turmeric,1 tspn of red chilly powder, 1/4 tpn of hing and salt.
Let it simmer till the gravy thickens.
Mash the cooked dal and add half cup of water.
Stir in the cooked dal and water to the thickening gravy.
Bring to a boil.

Seasoning

In a pan, add a tablespoon of gingely oil, add mustard seeds. When mustard seeds splutter, add chundakka vathal. When chundakkai is fried, pour the seasonings over the cooked gravy and garnish with curry leaves.

Serve with hot rice with a teaspoon of homemade ghee and roasted papad. Its simply divine. Mezhukkuparatti ( Stir fried vegetable like raw banana and yam) is also an excellent side for vethakozhambu

hi nachi naga,
if u can add some peanuts/ver kadalai ...just fry add to vathalkozhambu ..it will be more tasty...in palakkad recipe sundakkai/or even martha
galikkai/mana thakkali fried will be more tasty...sutta appalam also
good in side dish.....just add seasome oil will be good...

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hi nachi naga sir,
when we discuss/debate about atman/prakriti/maya/avidya subjects..
when we are very in deep philosophical/metaphysical subject..
sometimes we may need relaxations..so spicy vatha kozhambu
gives a stress free thought....

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re

Originally Posted by tbs

hi nachi naga sir,
when we discuss/debate about atman/prakriti/maya/avidya subjects..
when we are very in deep philosophical/metaphysical subject..
sometimes we may need relaxations..so spicy vatha kozhambu
gives a stress free thought....

O Goddess Saraswati, the giver of Boons and fulfiller of wishes, I prostrate to You before starting my studies. May you always fulfill me?

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O Goddess Saraswati, the giver of Boons and fulfiller of wishes, I prostrate to You before starting my studies. May you always fulfill me?

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re

Originally Posted by ***

Vatha Kuzhambu has too much of tamarind. It creates acidity.

Instead I prefer Milagu Kuzhambu (Pepper)

All the best

***,

each ones body constituition varies,as far as acid or base,levels are concened.thithippum kassappum sila nalaikku thaan,afterwards old age kicks in,we only remain young at heart,as all our organs run below par.milaggu kozhambhu is an excellent dish,especially for kapha dosha person.

O Goddess Saraswati, the giver of Boons and fulfiller of wishes, I prostrate to You before starting my studies. May you always fulfill me?

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